Kefta Mkawra

كفتة مقورة

“Spiced meatballs swimming in tomato, crowned with egg.”

Prep 25 min · Cook 35 min · Serves 4 · Difficulty Easy · Origin: Throughout Morocco

Kefta Mkawra is comfort food at its most elemental — hand-rolled lamb meatballs spiced with cumin, paprika and fresh herbs, simmered in a fragrant tomato sauce, and finished with eggs cracked directly into the pot. Served bubbling in the tagine it cooked in, with mountains of khobz bread to mop up every last drop of sauce. It is found in every Moroccan home and every medina restaurant.

Ingredients · Serves 4

• ground lamb (or beef)500 g
• onion, finely grated1
• fresh flat-leaf parsley, finely chopped1 bunch
• ground cumin1 tsp
• sweet paprika1 tsp
• ground cinnamon½ tsp
• cayenne pepper½ tsp
• to tastesalt and black pepper
• ripe tomatoes, grated3
• tomato paste2 tbsp
• olive oil2 tbsp
• ground cumin (for sauce)1 tsp
• sweet paprika (for sauce)1 tsp
• eggs4

The Recipe

1. 1.Combine ground lamb with grated onion, parsley, cumin, paprika, cinnamon, cayenne, salt and pepper. Mix well with your hands until uniform.
2. 2.Roll into small balls the size of a walnut — about 30–35 meatballs. Set aside.
3. 3.Heat olive oil in a wide tagine or skillet. Add grated tomatoes, tomato paste, cumin and paprika. Cook for 8 minutes, stirring, until the sauce thickens.
4. 4.Add the meatballs to the sauce in a single layer. Cover and simmer on low heat for 20 minutes, turning once.
5. 5.Make 4 wells in the sauce and crack an egg into each. Season the eggs with salt. Cover and cook for 5–7 minutes until whites are set but yolks are still runny.
6. 6.Serve immediately, straight from the tagine, with warm khobz bread.

Chef's Tips

• Grating the onion rather than chopping keeps the meatballs smooth — no onion chunks falling out.
• Don't overwork the meat — mix just until combined for tender, not dense, meatballs.
• The eggs are a garnish but make the dish — don't skip them.